Seeded Rolls

Seeded Rolls are the perfect combination of soft, fluffy bread with a crunchy, flavorful topping. They are versatile and can be served as a side dish to almost any meal or used for sandwiches. The addition of seeds, like sesame, poppy, sunflower, or a mix, gives them a satisfying texture and nutty flavor.

Here’s a simple recipe to make Seeded Rolls:

Ingredients:

For the Dough:

3 1/2 cups all-purpose flour (plus extra for dusting)
1 tablespoon sugar
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 cup warm water (110°F or 45°C)
1/4 cup milk (whole or skim)
3 tablespoons olive oil (or melted butter)
1 egg (for egg wash)

For the Seed Topping:

1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup sunflower seeds (optional)
1 tablespoon flaxseeds (optional)
1 tablespoon sunflower oil or water (to help seeds stick)

Instructions:

1. Make the Dough:

In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. This activates the yeast.
In a large mixing bowl, combine the flour and salt. Make a well in the center.
Pour the yeast mixture, milk, and olive oil into the well. Stir with a wooden spoon or a dough hook attachment on a stand mixer to combine.
Once it starts to come together, knead the dough on a lightly floured surface for about 8-10 minutes, or until the dough is smooth and elastic. (If using a stand mixer, use the dough hook for about 5-7 minutes on medium speed.)
If the dough is too sticky, sprinkle in a little more flour, one tablespoon at a time, until it’s workable. Conversely, if it’s too dry, add a tiny bit more water.

2. First Rise:

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
Let it rise in a warm place for 1-1.5 hours or until it doubles in size.

3. Shape the Rolls:

Preheat your oven to 375°F (190°C).
Punch down the dough and divide it into 12-16 equal portions, depending on the size of the rolls you want.
Shape each portion into a smooth ball by tucking the edges underneath. Place them on a greased or parchment-lined baking sheet, leaving a little space between each roll.

4. Egg Wash and Seed Topping:

In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush the tops of the rolls generously with the egg wash.
In a separate bowl, mix the sesame seeds, poppy seeds, sunflower seeds, and flaxseeds. Sprinkle the seed mixture over the tops of the rolls, pressing down gently so the seeds stick.

5. Second Rise:

Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes, or until they puff up and are slightly enlarged.

6. Bake:

Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
If you prefer a softer crust, you can brush the rolls with a little butter as soon as they come out of the oven.

7. Cool and Serve:

Allow the rolls to cool slightly on a wire rack before serving. They’re delicious warm or at room temperature!

Tips for Perfect Seeded Rolls:

Variety of Seeds: Feel free to mix up the seeds based on what you like or have on hand. Some other options include pumpkin seeds, chia seeds, or even a combination of herbs and seeds.
Milk Options: If you want a richer flavor, you can substitute the milk with whole milk or cream instead of water. Alternatively, plant-based milk (like oat or almond milk) works well if you want a dairy-free version.
Storage: These rolls stay fresh for 2-3 days in an airtight container. You can also freeze them for up to 3 months. Just reheat in the oven for 5-10 minutes to bring back that freshly-baked flavor.

These Seeded Rolls are wonderfully soft on the inside with a deliciously crunchy exterior thanks to the seeds. Perfect for pairing with soups, salads, or any main dish! Let me know how they turn out or if you’d like any adjustments!